Roasted sweet potato rice paper rolls with spinach



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Author: Erin Alderson Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Yield: 3 lớn 4 servings 1x
Category: lunch
Method: oven

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These sweet potato spring rolls make for a delicious và vibrant lunch that is gluten-free và easily vegan.

Scale 1x2x3x


8 rice papers

4 cups shredded spinach

1 medium sweet potato, peeled

1 bunch (8-10) scallions

1 clove garlic

2 teaspoons chili flakes

2 tablespoons honey or vegan-friendly sub

1 một nửa tablespoons rice vinegar

1 tablespoon sesame oil

pinch of salt

1 teaspoon toasted sesame seeds

soy sauce, for dipping


Preheat oven lớn 425˚F.In a small bowl, combine the chili flakes, garlic, honey, vinegar, sesame oil, và salt. Cut sweet potato into long & thinner sticks (1/4″ thick). Slice the scallions lengthwise into quarters & roughly the same length as the sweet potatoes. Toss sweet potato & onion with the chili mixture. Place on a baking tray và roast for 25-30 minutes- sweet potato should be just beginning lớn brown. Remove from the oven và let cool slightly before assembly.Roughly chop the spinach và place in a bowl.Set up an assembly station with the slightly cooled sweet potatoes, spinach, sesame seeds, a bowl of warm water, & a cutting board.Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board & load with spinach & sweet potatoes. Sprinkle with the sesame seeds then roll, tuck, and fold in sides as you go. Continue with remaining ingredients.Once done slice in half and serve with a little bowl of soy sauce.


The key with the rice papers is lớn not overly soak them before laying on the cutting board. They will continue to lớn soften as you stack ingredients.